frozen chesse

[wareagle69]

i tried freezing a block of chesse mainly cuz i bought a few very cheap but when i thawed them out they were very crumbly and suggestions out there

[crashdive123]

WE - I have frozen cheese before. The tip that I followed was to let it thaw slowly in the fridge. Worked for me. I've done soft and hard cheeses this way. There are a few that I don't think you can do - like cottage cheese.

[wareagle69]

this is a soft cheese a swiss american block or cheddar swiss but it was way too crumbly

[crashdive123]

Did you let it get to room temp before serving/eating?

[nell67]

Just use it in salads and chili,sounds like it lost moisture, I've never had a problem with it,but like crash,I let it thaw in the fridge for a few days before using it.

[wareagle69]

Did you let it get to room temp before serving/eating?

no just thawed it out in the refer and opened and was crumbles but looking back i just put it in the freezer in the original wrapper do ya'll freeze it in something else?

[crashdive123]

Mac & cheese, pizza, salads.......possibilities are endless. Was thinking of a cheesy response but thought better of it.

[nell67]

I just toss it in the freezer in the original package,unless it is a super large package (restaraunt size) then I seperate it into smaller sizes and vacuum seal it.

[wareagle69]

thanks ma dear

[klkak]

I don't put my cheese in the freezer. I double vac-seal it and put it in the fridge in the garage. I keep cheese up to a year this way.

[nell67]

Just did a search online on freezing cheese,and one site suggested allowing your cheese to sit out at room temp for a day or so before freezing (it will have a glossy appearance and be more flexible) and it will not crumble when thawed,I have never done this,but I do know that stores around here will move cheese out of the walk-in refridgerator into the dry storage area if space becomes a premium in there with new shipments coming in.

[wareagle69]

thanks darlin you rock

[nell67]

awwww,thanks

[wildWoman]

We freeze cheese, butter, margarine etc in town over the summer to take out in late fall. Seems like the more fat content a cheese has, the less crumbly it is when thawed. Extra old cheddar hardly crumbles, versus lots of crumbling in an old cheddar. Soft cheese like Philadelphia will also be not as squishy as when unfrozen, but still works/tastes fine.